Zov’s restaurant in Irvine was forced to shut down briefly Wednesday in the wake of a foodborne illness probe tied to four sick customers, health department officials said Thursday.
The sickened guests ate at Zov’s on Portola on three different dates between Sept. 16-22, said Deanne Thompson, a spokeswoman for the county’s Health Care Agency. All four people tested positive for shigella, an intestinal disease that triggers severe diarrhea.
Health investigators cleared Zov’s to reopen the same day after the restaurant’s owners took quick action to sanitize the restaurant and discard all ready-to-eat foods including fresh produce.
Employees, who cannot return to work until they are medically cleared by the health agency, were also given training on proper hand-washing, Thompson said.
Here is a little online history:
REASON FOR PERMIT SUSPENSION/CLOSURE ONGOING FOODBORNE ILLNESS INVESTIGATION 10/01/2014
HEALTH PERMIT REINSTATEMENT 10/01/2014
Eating/Drinking/Smoking in Food Storage/Prep Areas
Lack of/Improper Handwashing
Unsanitary Equipment/Utensil/Linen/Plumbing
Lack of/Unsanitary/Condition Walls/Floors/Ceilings
Improper Food Storage/Receiving
Water Temp (100F-119F)/Wash Temp <100F/Cross Con
Inoperable/Lack of Food Thermometer
Lack of/Improper Handwashing/Handwashing Sup.
Water Temp (100F-119F)/Wash Temp <100F/Cross Con
Unsanitary Equipment/Utensil/Linen/Plumbing
Inappropriate Sanitizer Level/ Lack of Test Strips
Lack of/Unsanitary/Condition Walls/Floors/Ceilings
Improper Food Storage/Receiving
Improper Holding Temp of PHF (60F-120F), (50F-59F)
Improper Food Storage/Receiving
Improper Thawing
Change Room Improper Use/Lack of Inadequate Hygiene (Hair/Clothing/Eating/Drinking)
Lack of/Improper Handwashing/Handwashing Sup.
Inappropriate Sanitizer Level/ Lack of Test Strips
Unapproved Pesticides/Chemicals/Labeling
Unsanitary Equipment/Utensil/Linen/Plumbing
Water Temp (100F-119F)/Wash Temp <100F/Cross Con
Improper Holding Temp of PHF (60F-120F), (50F-59F)
Improper Food Storage/Receiving
Inappropriate Sanitizer Level/ Lack of Test Strips
Lack of/Unsanitary/Condition Walls/Floors/Ceilings
Improper Warewashing/Inoperable Dishmachine
Unapproved Pesticides/Chemicals/Labeling
Water Temp (100F-119F)/Wash Temp <100F/Cross Con
Unsanitary Equipment/Utensil/Linen/PlumbingChange Room Improper Use/Lack of Lack of/Unsanitary/Condition Walls/Floors/Ceilings
Lack of/Improper Handwashing/Handwashing Sup.
Improper Food Storage/Receiving
Lack of Food Protection Manager Certificate
Major Violations pose the highest risk of causing food poisoning (or foodborne illness. Major violations are sometimes resolved during the inspection or a reinspection may be scheduled to verify compliance.
Minor Violations pose less risk of causing food poisoning (or foodborne illness), and do not warrant immediate verification of compliance.
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